Description
Indulge in the delightful Lemon Blueberry Cheesecake Cake, a perfect harmony of tart lemon, juicy blueberries, and creamy cheesecake. This visually stunning dessert features a moist lemon cake layered with rich blueberry cheesecake and topped with tangy lemon cream cheese frosting. Ideal for birthdays, summer picnics, or any special gathering, this cake is sure to impress your guests with its refreshing flavors and beautiful presentation.
Ingredients
Scale
- 3/4 cup fresh blueberries
- 16 oz. cream cheese, room temperature
- 1/2 cup granulated sugar (for cheesecake)
- 2 tablespoons all-purpose flour (for cheesecake)
- 1 1/2 teaspoons vanilla extract (for cheesecake)
- 2 eggs + 1 egg yolk, room temperature
- 1/4 cup sour cream
- 1/4 cup heavy cream
- 2 cups all-purpose flour (for cake)
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 2 teaspoons baking powder
- 2/3 cup unsalted butter, room temperature
- 1 1/3 cups granulated sugar (for cake)
- 2 eggs + 1 egg white
- 1 1/2 teaspoons vanilla extract (for cake)
- 2 teaspoons lemon zest
- 1/2 cup milk
- 3 tablespoons lemon juice
- 1 1/2 cups blueberries (fresh or frozen)
- 3–4 teaspoons flour (for tossing blueberries)
- 12 oz. full-fat brick-style cream cheese, softened (for frosting)
- 1 cup unsalted butter, softened (for frosting)
- 1/4 teaspoon salt (for frosting)
- 3 1/2 – 4 1/2 cups powdered sugar
- 2 teaspoons vanilla extract (for frosting)
- 1 tablespoon lemon zest (for frosting)
- Lemon wedges (for garnish)
- Fresh blueberries (for garnish)
Instructions
- Preheat the oven to 350°F (175°C). Prepare an 8-inch springform pan by greasing and lining it with parchment paper.
- For the cheesecake layer, blend blueberries and cream cheese in a food processor until smooth. Mix in sugar, flour, vanilla, eggs, sour cream, and heavy cream until well combined. Pour into the prepared pan and bake in a water bath for 40-45 minutes until set. Chill.
- For the lemon blueberry cake, combine dry ingredients in one bowl and mix wet ingredients in another. Gradually add the dry mix to the wet mix while folding in floured blueberries before baking for 30-35 minutes.
- For the frosting, beat butter and cream cheese until smooth; gradually add powdered sugar and lemon zest.
- Assemble by layering the cakes with blueberry cheesecake and frosting on top.
- Prep Time: 60 minutes
- Cook Time: 85 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 340
- Sugar: 25g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg